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SF 



487 



N35 



HOW TO 



Raise Poultry 

For^Profit 




che/IArioNAL Poultry Institute 

(Incopporateo) 

WASHINGTON, D.C. 



POULTRY RAISING IS A NATIONAL 
INDUSTRY 

PEOPLE WILL eat eggs; must have them. 
THERE IS NO BETTER FOOD THAN EGGS— 
OR POULTRY MEAT. 

You don't have to be a doctor to know the value 
of eggs, or poultry meat; nor do you have to be a 
scholar to know that poultry is raised on every 
farm, and in every town and city of our great coun- 
try. We have more than one hundred and ten mil- 
lion people, and, from the youngest to the oldest, 
they need eggs, and poultry food. 

POULTRY RAISERS are included in all branches 
of the professions, or trades, as well as farming. 
The Lawyer, the Doctor, the Dentist, the Preacher, 
the Mechanic, the Clerk, Letter Carrier, Policeman, 
or Laborer — all classes go in for poultry raising, 
either for pleasure, health or PROFIT. 

PROFIT? The Poultry Industry offers money to 
the poultry raiser and farmer who goes after it. 
There is money, profit, in poultry — as this book will 
prove — and YOU will make money if you follow our 
advice — the advice of men who have made, and are 
making money in poultry, and who have shown thou- 
sands of others how to do it. Poultry raising pro- 
vides health to the Housewife, the Clerk, the Sales- 
man, the Teacher, and all workers whose daily duties 
become tiresome, and who do not get the necessary 
fresh air and exercise. Poultry brings pleasure to 
the nature lover, the fancier, the breeder; to the 
bread-winner, who is rewarded by the indescribable 
satisfaction of placing nourishing food — of his own 
production — on his table. 

Copyright, 1920, 

BY 

The National Poultry Institute, Inc. 

MOV -8 |320©Cl.A6O15O7 



£F4*? 
Ms? 



o 




LINCOLN ORR 



President, The National Poultry Institute, Inc. 

Secretary-Treasurer and Manager, The Madison Square Garden 
Poultry Show, New York, the greatest poultry show in the world. 

Former President and Secretary, American Poultry Association. 

Former Poultry Specialist, United States Department of Agriculture. 

Former Poultry Editor, Orange County Farmer, and regular con- 
tributor to "Reliable Poultry Journal." 

Nationally known as a Poultry Expert, Specialist in Feeding, Breed- 
ing and Judging, and as an Exhibitor of Standard Bred Poultry. 



PERSONAL TO YOU 

My friend : 

When a man jabs me on the shoulder and says: "Look 
here, 'Line/ I have something to tell you — something for 
your profit," naturally I'm interested. You'd be, too. 

He would have to show me. I would listen, and I would 
think ; then I'd decide and act quick. So would you. Now 
just suppose I walked in on you today — say, right after sup- 
per when the folks are sitting 'round — and proceeded to 
shoiv you how to raise poultry for PROFIT. I would get 
your attention, wouldn't I? 

Well, here I am. This little book is my representative; 
it tells you something for your profit — profit either in 
money, health or pleasure — or all three. It tells you how to 
get more out of life — for yourself and family, and how you 
can profit in poultry. 

Most important to you, though, is the fact that every 
statement in this book is backed by men who are known 
throughout the United States, and in many other countries, 
as men of sound practical experience ; men whose life work 
is poultry — who have profited — and have taught others how 
to profit from poultry. These men are stationed in various 
sections of the country; each has been "through the mill" 
and knows the peculiar conditions in his own territory, as 
well as in the country at large. In the Poultry World these 
men need no introduction. See more about them on pages 
13 to 20. 

Of course you know what a huge business the poultry 
industry is. Over ten hundred million dollars a year. Every 
home, in every village, town and city, needs eggs, and con- 
sumes poultry meat — the best of food. The poultry indus- 
try is as important to the economic life of our great country 
as the Cotton, Corn, Coal, Lumber or Cattle industries — 
and that is saying a lot. 

Naturally, in such a large field, there are many notable 
successes — and failures, too. There are thousands of people 
who are making a good living from poultry, and on the 
other hand there are thousands of others who are just "get- 
ting by," and some are not getting anywhere. I say it is 
natural ; simply the law of averages — there must be great 
successes, moderate successes, and some failures in poultry 
the same as in any other great national industry. The 
answer is clear : 



WASHINGTON, D. C. 3 



It is a matter of EXPERIENCE and KNOWLEDGE. 
Where knowledge is coupled with experience and ivork, suc- 
cess is certain — there is no luck about it. 

My forty years experience in the poultry business, from 
the bottom up, qualifies me to speak with authority on this 
subject. This also applies to the other officers of The Na- 
tional Poultry Institute. Men who know, who have had 
practical experience and who have personally taught others 
throughout the United States, and who have been employed 
by our national Government to develop the poultry industry, 
surely are qualified to tell you how to raise poultry for 
profit — profit to yourself as well as to the community in 
which you live. 

These men have organized The National Poultry Insti- 
stute to help the poultry industry ; they have combined their 
EXPERIENCE and KNOWLEDGE for your benefit. They 
have written a course in poultry raising which represents 
the most practical, most up-to-date, and most valuable in- 
struction on Poultry Raising for Profit — for Money, Health 
and Pleasure — ever offered to the public. But that is not 
all. The course, valuable and complete as it is, is only the 
beginning of the service which The National Poultry Insti- 
tute will give you. The actual personal services and ad- 
vice of these men will be yours so long as you raise poultry — 
and that will be for a long time. 

I know poultry ; most poultry folks know me ; I have been 
in the field a long time; have covered a lot of territory; 
have made thousands of warm personal friends who are 
enthusiastic poultry raisers, and I say this to you now: 
You will profit from reading the pages of this book — even 
though you have never owned a chick — and you will profit 
beyond all of your present expectations when you take up 
the Course, and folloiv instructions. It means work — but 
I know of no other industry or profession where success may 
be gained without work. So, I say, read every page. 



Thank you, 




<^H, 



President. 



THE NATIONAL POULTRY INSTITUTE 



POULTRY RAISING— FOR PROFIT 

POULTRY! 

That means chicks, hens, eggs; broilers, turkeys, ducks and geese; 
work, play, pleasure, health — and Profit. 

To city man with a small backyard lot, poultry means all of these 
things, with the addition of CONVENIENCE. You can raise poultry 
for profit, for convenience, and for health, in your little city lot, or 
in your suburban or town lot, just as well as on the farm. 

Eggs are staple; folks must have them, as they must have water; 
poultry meat — the same. No other foods, except milk, are so im- 
portant, nor so greatly in demand. The poultry industry is sound; 
it is vast; it is growing. If it should increase by 100 per cent im- 
mediately the demand for eggs and poultry would continue. And 
there is profit in it for all those who know how. 

You often hear folks say they "like to see things grow." They 
enjoy the beautiful flowers, and trees, and just bubble over when 
sprouts come peeping through the ground. It is these things which 
make life worth while — nature's miracles. What is more fascinat- 
ing than a lot of cute little chicks just out of the shell; and who can 
describe the pleasures you experience in watching their growth day 
by day, especially when you feed them with your own hands? And, 
later, when they present you with their first eggs? What a genuine 




A Farm Flock of Barred Plymouth Rocks. Poultry is One of the Most 
Profitable Branches of the General Farm. 



WASHINGTON, D. C. 




A Typical Commercial Poultry Farm Operated Entirely by the Owner. 
Capacity 1,500 layers. Profit, 1919, over $4,000. 

satisfaction it is; what a pleasure and a convenience to be able to 
go out and gather your own eggs, for your own table — for your wife 
and kiddies. And, for that growing boy or girl, what better or more 
profitable occupation than the caring and feeding of chickens? 

There is no branch of agriculture which offers such diversion; 
such interest; such genuine pleasure. The poultry breeder views his 
standard bred birds with the same joy and satisfaction as the great 
artist who looks upon his masterpiece. There is a fascination in 
the work; a thrill of pride and enthusiasm which makes one "feel 
young again." For the man who works by day, or night, at the office, 
store or factory, a few hens will save many doctor's bills; they will 
provide an interest in life — heathy, active life — and at the same time 
furnish him the nourishing food for which his body craves, and which 
his growing family needs. 

Poultry is suited to women, boys and girls, as well as to men. 
You may raise hens, good ones, and get eggs in plenty, by utilizing 
your own backyard — and if your space is not limited you may make 
a business of it — a real business — a living. It is not a matter of luck, 
but rather of KNOWING HOW. 

For the woman: the housewife, the teacher, the clerk, the student, 
there is no better occupation; nothing so fascinating, so interesting, 
so profitable. Women are natural poultry raisers; they are endowed 
with the special qualities that bring response from their birds, and 
they carry off many of the honors at the great national poultry 
exhibitions. 

For the City Man or Woman there is profit in poultry. More 
than you can imagine. It matters not where you live; north, south, 
east or west; city, suburb, town or country. You should keep poultry, 
at least for your own table ; and, if possible, for sale to friends at the 
office, shop or store, who are not so fortunate as to have space for a 
poultry house. You should make a study of your birds, to get the most 
out of them; most eggs and most profit. The time, money or labor 
you put into them will be more than amply reoaid, and success will 
be certain if you follow our methods. Poultry keeping offers you the 
pleasure, the joy, and inspiring pride of production. Results— actual 



THE NATIONAL POULTRY INSTITUTE 




A Successful Backyard Plant. Such a Plant Will Help Considerably to 
Reduce the Cost of Living. 



and definite — are the joy of life; they give one an interest in living 
not obtained in any other way, and mean more to one's health and 
general well being than any amount of doctoring or treatment. 

It is interesting to note that there are more poultry raisers in the 
cities — backyard lots — than in towns where space is plentiful. The 
reason for this is simple. City folks can not get real "honest-to-good- 
ness" fresh eggs unless they raise their own hens, or buy their eggs 
from friends who are utilizing their back yards. So, the remedy is: 
raise your own. And as a result, at our great national poultry shows, 
the backyard bird often carries off the honors. 

Certain kinds of poultry are best suited for backyard flocks, or for 
varying localities; some breeds give best results under different condi- 
tions. We tell you about these; we show you what to do to get started 
right, with the right breed, and in the right way. We show you how 
to make money from your backyard flock; how to utilize table scraps 
to save feed bills; how to feed for eggs and plenty of them; how to 
avoid disease; how to breed standard stock and get high prices for 
eggs from your standard bred birds; in short, we show you how to 
succeed. We not only tell you how to do it, but we watch your progress 
and take a personal interest in your flock; when you write to us we 
answer quickly, in a personal and clear manner. This is not merely a 
school — it is a SERVICE Institution; a National Institution. 

For the yuan, or woman, in village or town Poultry offers unusual 
opportunities. Generally, the town resident has a fair sized piece of 



WASHINGTON, D. C. 



ground to work with; he can go into the work on a little larger scale 
than his city brother; can raise eggs for regular sale to neighbors or 
to folks in nearby cities; he can breed Standard Bred Fowls, and in 
other words, make more of a Business out of Poultry. 

If he is working regularly at the shop, or in the case of a school 
teacher, or clerk, the spare time given to poultry raising will provide 
recreation — a diversion, fresh air, and keep him fit for the daily toil. 
In addition, the products of enjoyable work will be returned in the 
form of good nourishing food — and PROFIT. Where there are chil- 
dren they can do much toward caring for the birds; they help in many 
little ways, and they profit more than one can tell. 

ARE YOU A FATHER— or a MOTHER? You owe it to your 
boys and girls to give them the benefit of our complete course. They 
will revel in it; spend hours studying the pictures, the diagrams and 
plans, and get as much out of them as the average grown person gets 
from hours of reading. We know the boy and the girl; we have seen 
such striking examples of successful youths that we can not too 
strongly urge you to give your young folks a chance. 

MR. JOS. W. KINGHORNE, Secretary and Managing Director 
of The National Poultry Institute, was the first man in the United 
States Department of Agriculture to successfully organize Boys and 
Girls Poultry Clubs. Since he started this work in 1912 he has 
played a large part in developing this movement into a nation-wide 
organization. Surely no one is in a better position to know the pos- 
sibilities of poultry keeping for boys and girls than he is. Under his 
direction thousands of town, city, and farm, boys and girls have taken 
over the flock and made it pay a good profit. Through poultry we 
have interested boys and girls in farm life, and have made the farm 
attractive to them, with the result that many of them have given up 
the idea of leaving home to go to the city. We have taught boys and 
girls in the cities and towns how to make money from poultry with- 
out interfering with their school hours, and have encouraged in them 
the spirit of thrift and pride of ownership. Our course will be thor- 
oughly enjoyed by your son, or daughter; it is written in an easy-to- 
read style, and fully illustrated with hundreds of pictures. 



-.. / 






..■■mm "drnm 




81 .81 


'*$. 







Birdseye View of a Large Commercial Poultry Farm. Capacity, 25,000 
Layers. A Big Commercial Business. 



THE NATIONAL POULTRY INSTITUTE 



POULTRY RAISING FOR THE FARMER 

Mr. Farmer, we can help you to make your flock pay larger re- 
turns. WE CAN. You, being a practical man, know what pays you, 
and what has not paid; you know what your potato crop, corn crop, 
cotton crop, wheat crop, or tobacco crop pays you, and you have an 
idea of what your cows and pigs pay, because you have harvested, 
and have fed your stock for years. BUT, we can prove that poultry 
offers you greater profit than any other live stock on your place. This 
is not an idle claim; it is a fact. We don't say that you — right now — 
can get more out of poultry than out of your cows or pigs or other 
stock, but we do say that if you will make it your business to KNOW 
as much about poultry as you know about other branches of farm- 
ing, and will get the real up-to-date facts on poultry raising which 
have been thoroughly tested and proved, and newly published in our 
complete course, you .will get more out of poultry than you ever got 
before, and more, in proportion, than you get out of any other live 
stock. This, of course, providing you follow our methods. 

WE GUARANTEE, that when you put into actual use the instruc- 
tions we give you WILL MAKE A PROFIT FROM POULTRY. 
FURTHER, you will make more out of poultry than from any other 
branch of farming, considering the time and labor expended. We 
realize the full significance of this guarantee; we know the farmer; we 
have been in close personal contact with him for years, and we know 
that most farmers are overlooking the remarkable money-making op- 
portunities in poultry. It is all a matter of KNOWING HOW — and 
that is where we help you. 

Poultry is kept on five out of every six farms in the United States ; 
IT SHOULD BE ON EVERY FARM. Poultry is found on more 
farms than any other kind of live stock, and we know that thousands 
of farmers' wives use "egg money" and "chicken money" to buy 
the groceries and clothing of the family. We have personally 
visited farms in all States of the country (as agents of the U. S. Gov- 
ernment Department of Agriculture) and have shown farmers how 
to make their flocks pay; how to profit; how to feed their hens with 
their own products; how to cull poor producers from the flocks, and 
actually increase egg production, with less feed expense. In times 
gone by poultry keeping was considered by many as incidental, but 
this is another day; times have changed; new methods have been 
developed; science has made great strides in recent years, and we 
know that poultry raising for profit can be made just as much a cer- 
tainty as the growing of corn, of cotton or other staples. All of the 
chance is taken out of the industry when our proven methods are used. 
Poultry Pays the Farmer. 

The Farmer's Wife. There is no branch of farming in which the 
farmer's wife plays such an important part; women seem to have a 
"knack" for raising hens; they love them, coddle them, and care for 
them in such a way as to bring a ready response. There is much in 
our course that the Farmer's Wife will delight in. The Course will 
tell how her labors may be lightened, and at the same time how she 
can get better results. 



WASHINGTON, D. C. 




Partial View of the Government Poultry Farm at Beltsville, Mil., 
Largest Poultry Experimental Station in the World. The Result; 
of the Work Done at this Farm are Available to Our Students. 



COMMERCIAL POULTRY FARMING 

POULTRY AS A BUSINESS. By "business" we mean large scale 
poultry breeding — big production; hens by the thousands; eggs by the 
hundred thousand; poultry plants; great enterprises; special breeding; 
day-old chicks, quantity production; trained employees; specialists in 
incubation; feeding; farming; housing; selling; shipping. All these 
go to make up a poultry business, though many people specialize on 
one branch only — and make good profits therefrom. 

As a big business proposition, we know that poultry pays, and is 
paying, else we would not have so many large plants scattered around 
the country. The large scale poultry producer will take our course 
as a matter of necessity; he knows from experience that it pays to 
keep up with the march of progress, with new methods. The big- 
poultry-business-man knows the men who have written this Course, 
and recognizes that such an aggregation of poultry experts represents 
the most powerful body of practical poultry educators and producers 
ever organized for the purposes of education. All of our officers have 
come in contact with commercial poultrymen; with the big producers, 
and breeders; they know what big poultry plants require, what 
methods have insured success, and what have failed. They know how 
to organize and develop big poultry plants, and how to make profitable 
successes out of questionable plants. They KNOW, because they have 
been "through the hopper." As poultrymen of the United States De- 
partment of Agriculture these men have had valuable and profitable 
experience with poultry producers, and they have now pooled their 



10 THE NATIONAL POULTRY INSTITUTE 

experience and knowledge for your benefit; for the benefit of the 
country, for the man in the city, town, or on the farm. 

Commercial Poultry Farming offers a wide range of opportuni- 
ties for making money. Eggs bring high prices, especially in winter, 
and we show you how to feed for winter eggs; another money-making 
business is that of eggs for hatching. There is good profit in this, as 
hatching eggs bring high prices. Still another paying field is that of 
breeding Standard Bred fowls to be sold throughout the country to 
poultry raisers who want good stock — and there are thousands of 
such folks. Some of the most successful poultry men are specializing 
in this branch alone. It is a good business, and THERE IS PROFIT 
IN IT. Another business is that of Caponizing. We show you how 
to do this so as to make more out of your own flock, but you may also 
make money caponizing for neighboring poultry-raisers — at so much 
per bird. 

You can go into the Commercial Poultry business with full confi- 
dence after you have studied our course. Whether you are a beginner, 
or already have a flock of your own, if you follow our methods, and 
make use of our PERSONAL SERVICE you are bound to succeed. 
It is our business to see that you do succeed. 

Commercial Hatcheries. A branch of the poultry business that is 
developing fast is that of Commercial Hatcheries. These are either 
operated as branches of commercial poultry plants, or as an exclusive 
business. Hundreds of such plants have developed in recent years and 
have proven wonderful money-makers. These hatcheries ship hun- 
dreds of thousands of day-old chicks each year, and the demand is 
many times greater than the supply. This industry, as profitable as 
it is, has scarcely been touched. Our course will train you and give 
you the knowledge necessary to operate and develop such a plant, 
either as a side line, or as an exclusive business. 

Our Poultry Course covers every branch of Commercial Poultry 
Farming in such a clear and easily understood manner as to make 
you familiar with every step necessary to operate with success. The 
Course tells you how to start; what to avoid; how to develop and ex- 
pand, and how to get the full benefit of every possible source of in- 
come. Our experience with commercial plants, or "Egg Farms/' ex- 
tends from the Atlantic to the Pacific. We are as familiar with the 
problems of egg farms of California as those of New Jersey, Maine 
or Texas. To the established commercial poultry man, or to the be- 
ginner who wants to make a business for himself, our Course is worth 
nKixduysd^ of dol In ?**$ 

WOMAN IN POULTRY BUSINESS. There is a demand for 
women agents to organize poultry clubs, and egg circles; our experi- 
ence with the Government has emphasized the great need for practical 
poultry women for educational work — of women who can go out and 
show beginners what to do; show the housewife how to make a profit- 
able start. We know the conditions under which such home demonstra- 
tion agents work, and are fully prepared to train you as we have 
personally trained others. Agricultural Schools, Normal Schools and 
Vocational Training Schools offer great possibilities for practical 
poultry teachers, and they pay well. We teach you to qualify, and 
assist you through our PERSONAL SERVICE. 



WASHINGTON, D. C. 11 

THE NATIONAL POULTRY INSTITUTE, INC., 

Washington, D. C. 

WHO? WHY? HOW? WHERE? 

WHO? The National Poultry Institute, Inc., was formed by lead- 
ing practical poultry men who are actively engaged in the industry in 
various parts of the country, and by former poultry specialists of the 
United States Government Department of Agriculture, who are now 
organized for the purpose of furthering this work — for GREATER 
SERVICE. 

Officers 

D. Lincoln Orr, President. 

Geo. W. Hackett, First Vice President. 

Arthur A. Peters, Second Vice President. 

Jos. Wm. Kinghorne, Secretary-Treasurer and Managing Director. 

Elisha Hanson, Member Board of Directors. 

Advisory Board 

Albert Angell, Jr. Ed. L. Hayes. 

Geo. A. Bell. F. W. Kazmeier. 

Harley L. Williams. 

You will readily understand, after you consider the personnel of this 
great organization, that The National Poultry Institute is really 
NATIONAL. 

WHY? Why have these nationally known men organized this 
Institution? Each of them has made a success in the Poultry Industry, 
and yet why do they give their time and energy to this work. It is 
a long story, made short: SERVICE. 

STRONGLY BANDED together; pooling their interests, their ex- 
perience, their knowledge, their energy and their resources, they are 
enabled to render to the country — to the poultry industry at large — to 
the farmer, the commercial poultryman, the townsman or the city man 
or woman, TO YOU, a real practical SERVICE. A service is offered 
you by this group of successful poultrymen which is a thousandfold 
greater than any one of them, alone, could give, and a hundred times 
greater than any existing educational body could give on the subject 
of raising poultry for profit. 

When a man tvants an education in any line he looks about for the 
best possible source; the best school that can train him, and he wants 
to know WHY that school is the best. You have the answer here. 
The National Poultry Institute is the best school for Poultry, and the 
reason, as given above, is plain. The answer is SERVICE. 

HOW? By telling you what to do; by seeing that you do it right, 
and by giving you every personal service necessary for your success. 
These men have written the most complete, most practical, and most 
modern treatment on Poultry Raising ever published; a Course which 
covers every branch of the industry, and many phases never brought 
out before; a Course which makes interesting reading; fascinating, 
simple, clear and to the point. BUT THAT IS NOT ALL. 



12 THE NATIONAL POULTRY INSTITUTE 



This is not a book-selling, nor text-book affair. 

Text books are all right in their place; we use books of various 
kinds; we use charts, plans, designs, schedules and illustrations. These 
are used for the purpose of conveying, vividly and impressively, the 
knowledge we want you to absorb; they are used for your study, for 
your reference, and for your records; they are used to show you the 
actual standard varieties, special characteristics, color, size and shape 
of poultry; housing plants, feeding outfits, incubating and brooding 
equipment, and hundreds of other things. BUT THAT IS ONLY 
THE BEGINNING. 

The Big Idea Behind This Institution is SERVICE. Having 
finished the COURSE; having "filled up" on the subject, you have 
made up your mind what to do. You may have a poultry farm now, 
or only a small flock, or you may have never owned a chick. No mat- 
ter! You want some noticeable results from your Course; you want 
to raise poultry FOR PROFIT, and you expect action. Perhaps you 
wish to make changes in your present flock, your housing; or you 
want to make a start and be "dead sure" you are right. It is here that 
we come in with our PERSONAL SERVICE. 

PERSONAL SERVICE. There is no branch of the Poultry In- 
dustry that is not covered by the course ; everything is clear and easy 
to understand ; it was written to be read — by anyone — if you can read 
a newspaper you can read this course; BUT, getting down to your 
personal needs, your own flock — this is where our personal service 
is worth more to you than the small cost of the course. Our officers 
will send you personal letters in response to yours; they will tell you 
what you should do in the particular case you write about. The 
advice our officers will give you will be worth a great deal, as it will 
help you to avoid mistakes, and will assure you of success. As long as 
you wish you may write our officers about your poultry problems as 
freely and as fully as you write to any friend, and we will be just as 
fully frank and clear, and as sympathetic as your best friend could be 
— because by the time you have completed the course we shall have be- 
come the best of friends. You see, SERVICE is uppermost in our 
minds, and it is this service which fortifies us in our assurance that 
YOU CAN RAISE POULTRY FOR PROFIT. 

WHERE? The Headquarters of The National Poultry Institute 
are at Washington, D. C, the capital of the Nation, headquarters of 
our great national Government. Washington is recognized as the 
greatest educational center of the country, as well as headquarters for 
general livestock and poultry development. The fact that the United 
States Department of Agriculture is located in Washington, and that 
our President, and Secretary-Treasurer and Managing Director, and 
several members of our Advisory Board, were connected with this 
great department in poultry work, gives us a decided advantage in 
keeping before you the latest developments of poultry investiga- 
tions and experimental work. 

WASHINGTON, D. C, is the most practical place for a National 
Institution, as well as for an International one. And this Institution 
is International, too. One of the most travelled men, familiar with 
poultry raising in European countries, is in charge of our Foreign 
Department. 



WASHINGTON, D. C. 13 

THE MEN BEHIND THE INSTITUTE 

When you have read the short biographies of these poultry experts 
you will fully realize that The National Poultry Institute is built 
upon the solid rock foundation of EXPERIENCE and KNOWLEDGE. 

D. LINCOLN ORR 

President of the National Poultry Institute, Inc., Secretary, Treas- 
urer and Manager of The Madison Square Garden Poultry Show, The 
Greatest Poultry Show in the World. Former President and Secre- 
tary of The American Poultry Association, Former Poultry Specialist 
in United States Department of Agriculture. In addition to the many 
positions Mr. Orr has held, he is well known to Poultrymen all over 
the United States. For forty years he has made a specialty of poultry 
feeds; he is an authority on this subject; he has bred nearly every 
variety of the American class of poultry, as well as Bantams, Ducks 
and Geese. 

Among modern, and old-time poultry folks, Mr. Orr stands high; 
they know that he would never approve of overdrawing the possibil- 
ities of poultry raising, but that he has always maintained, as he does 
now, that Poultry will pay those who are willing to work, and to 
learn how. 

When Mr. Orr was on the poultry staff of the United States De- 
partment of Agriculture, he had charge of Government poultry work 
in the district consisting of the States of Texas, Oklahoma, Arkansas, 
Louisiana, Tennessee, Mississippi and Florida, and during that time 
he made hundreds of friends throughout that section by his practical 
advice and direction of poultry affairs. 

Speaking of Mr. Orr's management of the great Madison Square 
Garden Poultry Show, Mr. O. R. Ernst, in the "Rhode Island Red 
Journal" of March, 1920, said: 

"It seems that there is no way to give fitting credit to the manage- 
ment, credit that is of real merit, for this year's great effort * * * 
D. Lincoln Orr must be given mountains of credit for this greatest of 
all Garden shows." 

Mr. GRANT M. CURTIS, Editor Reliable Poultry Journal, said: 

"It was consistent and in line with progress that a man of such 
exceptional experience and unquestioned integrity, as Mr. Orr, who 
during all his active life has been a stanch breeder and champion 
of standard-bred fowl, should be chosen for the position as Secretary, 
Treasurer and Manager of the Madison Square Garden Poultry Show. 
For a life-time Mr. Orr has bred, exhibited and worked for standard- 
bred fowls." 



14 THE NATIONAL POULTRY INSTITUTE 



George W. Hackett 

Minneapolis, Minn. 

First Vice President, The 
National Poultry Institute, 
Inc., Secretary of the Judges' 
Section, American Poultry 
Association, President, Hack- 
ett-Hayes-Stanfield Company, 
Former Government Poultry 
Specialist. 

For twenty-five years Mr. 
Hackett has been a breeder 
and exhibitor of standard- 
bred poultry; he served nine 
years as an extension poultry 
specialist of the University of 
Wisconsin; three years as 
Superintendent of the State 
Fair Poultry Department; 
Assembled Wisconsin's Poul- 
try Exhibit for the Panama- 
Pacific International Exposi- 
tion at San Francisco; wen 
several prizes at that great 
exhibition with birds of his 
own breeding. He served two 
years as Poultry Specialist 
for the United States Department of Agriculture, with headquarters 
at Kansas City, Missouri, and during that time he travelled through- 
out the middle west giving personal help and advice to thousands of 
poultry raisers in Oklahoma, Kansas, Nebraska, North Dakota, South 
Dakota, Iowa, Minnesota and Wisconsin. He directed the Boys 
and Girls Poultry Clubs in these States, and in this work he rendered 
great service to backyard poultry keepers, poultrymen, and farmers. 
Referring to Mr. Hackett's resignation from the Government serv- 
ice Dr. W. A. Lippincott, in charge of the Poultry Department, Kan- 
sas Agricultural College, said, "I feel that this section of the country 
is losing one of its best poultrymen in extension work." Prof. H. 
A. Bittenbender, Chief of the Poultry Department, Iowa College of 
Agriculture, said, "The poultrymen of Iowa, and I dare say, in all the 
States in which you have worked, will regret to learn that you are 
leaving the Government Service." Prof. Jas. G. Halpin, in charge 
of the Poultry Department of the Wisconsin University, said, "We 
knew you would make a success of your work in Wisconsin and she 
is proud of you. Your counsels were always wise and your good 
services have meant much to the improvement of poultry conditions." 
Mr. Hackett has always insisted that the poultry industry should 
be founded on a solid basis of economic production, and that the 
future of the industry depends on combining standard quality with 
high production. As in the case of Mr. Orr and the other officers and 
directors of this school Mr. Hackett has been active in all poultry 
organizations. 




WASHINGTON, D. C. 



15 



Arthur A. Peters 

Portland, Ore. 

Second Vice President, 
National Poultry Institute, 
Former Vice President, Amer- 
ican Poultry Association, 
Former Poultry Specialist, 
United States Department of 
Agriculture, Former Presi- 
dent, Colorado Poultry Breed- 
ers Association. 

As in the case of our other 
officers Mr. Peters is a man 
of National Reputation, as a 
Poultry Expert. He will be 
remembered for his industri- 
ous activities during the War, 
in the Rocky Mountain and 
Pacific Coast States, in help- 
ing poultry producers to cull 
their flocks for greater pro- 
duction. 

Although a native of Illi- 
nois, Mr. Peters, in 1895, lo- 
cated in Denver, Colo., where 
he remained for a number of 
years, and during that time 

he devoted most of his efforts to the breeding of White Plymouth 
Rocks which were bred and recognized as splendid exhibition fowls, 
and heavy egg producers. For many years "Peters' Bred-to-Lay 
White Rocks were known from coast to coast. Soon after locating 
in Denver, Mr. Peters became President of the Colorado Poultry 
Breeders' Association, and when the Colorado Branch of the Ameri- 
can Poultry Association was formed, Mr. Peters was made President 
of that Branch. He was also elected Vice President of the American 
Poultry Association in 1914. 

In 1917 Mr. Peters was called to the Government service as a 
Poultry Specialist and served as district representative of the Govern- 
ment, with headquarters at Los Angeles, Calif. His district consisted 
of the States of New Mexico, Arizona, California, Nevada, Colorado, 
Idaho, Utah, Montana, Washington and Oregon, and it was during 
this time that he secured a wonderful grasp of poultry conditions in 
the Rocky Mountain and Pacific Coast States as well as the South 
west territory. There is, perhaps, no one in the United States who is 
so thoroughly familiar with poultry conditions in that section, as Mr. 
Peters. 

As Second Vice President of The National Poultry Institute, Mr. 
Peters is playing a great part in the nation-wide service of this in- 
stitution. 




16 



THE NATIONAL POULTRY INSTITUTE 




Jos. Wm. Kinghorne 
Washington, D. C. 

Secretary, Treasurer and 
Managing Director of The 
National Poultry Institute, 
Member of the American 
Poultry Association, Ameri- 
can Association of Instructors 
and Investigators in Poultry 
Husbandry, National Capital 
Poultry and Pigeon Associa- 
tion, Former Poultry Spe- 
cialist United States De- 
partment of Agriculture. 

For over eight years Mr. 
Kinghorne was a poultry 
specialist in the Federal De- 
partment of Agriculture and 
took an active part in the 
development of the poultry 
industry, working in close co- 
operation with Mr. Harry M. 
Lamon, Senior Poultryman 
of that Department. During 
Mr. Kinghorne's service the 
Government Poultry exten- 
sion work grew from one man to a staff of seventy-five men located 
in thirty-eight States. 

Mr. Kinghorne is a graduate of Maryland University with the de- 
gree of Bachelor of Science in Agriculture. He was the first man 
to organize poultry clubs under Government supervision, and is today 
recognized as one of the leading poultry educators, writers and lec- 
turers in this country. He has traveled in practically every State 
in the Union and in Canada, studying poultry conditions and rendering 
a definite service to the poultry industry. 

Mr. Edward Brown, F. L. S., one of the world's greatest poultry 
authorities and President of the International Association of Poultry 
Instructors and Investigators, London, England, said, "I have had 
several opportunities of noting Mr. Kinghorne's knowledge of the 
Poultry Industry and his wide grasp of its possibilities, both Com- 
mercial lines and as a branch of Farm Livestock. I was much im- 
pressed with his power of organization and the personal factor which 
is so important in administration. His training and earnest study 
of the subject has prepared him for rendering important service." 

Mr. Frank L. Piatt, Editor of the American Poultry Journal, said, 
"It was my privilege to be associated with Mr. Kinghorne during the 
War in carrying out the increased production campaign of the United 
States Department of Agriculture. From an intimate acquaintance 
I have a very high opinion of his ability as an organizer and his 
ability both as a writer and lecturer to impart poultry knowledge 
to others. He is well informed on poultry conditions in all sections 
of the country and is familiar with the problems and opportunities of 
poultry keepers generally." 



WASHINGTON, D. C. 



17 



Elisha Hanson 

Washington, D. C. 

Member of Board of Di- 
rectors, National Poultry In- 
stitute; President of the Na- 
tional Capital Poultry and 
Pigeon Association. 

Mr. Hanson has been en- 
gaged as a poultry breeder 
for many years. The first 
branch of the industry in 
which he became interested 
was that of breeding pigeons, 
in which he has made a re- 
markable success. Later, he 
developed a wonderful flock 
of Rhode Island Reds. 

Although a native of Illi- 
nois, Mr. Hanson has been in 
Washington since 1911. From 
that time until 1917 he was 
a correspondent for the Chi- 
cago Tribune. In 1917 he re- 
signed from this position to 
become Secretary to Senator 
Medill McCormick, of Illinois. 
In this capacity he travelled 

in Europe during the sumer of 1917, where he spent several months 
studying economic and war conditions. While in England he had an 
opportunity to visit a number of poultry breeders, and he came back 
to America with much information concerning the methods that British 
breeders used in the improvement of their stock. 

For the past year Mr. Hanson has been President of the National 
Capital Poultry and Pigeon Association, in which work he takes a 
keen and active interest. He is also a member of the Rhode Island 
Red Club of America, and of the American Poultry Association. 

Mr. Hanson is probably best known as a writer. His work with the 
Chicago Tribune gained him a place in the journalistic field, and while 
he was doing that he was a contributor to various poultry magazines. 
An example of his ability as a poultry writer can be cited in the case 
of an article that appeared in Everybody's Magazine in 1915, in which 
Mr. Hanson created a sensation by his description of the methods he 
used in poultry breeding; the article made an appeal to thousands of 
readers for the reason that it gave them information that they never 
had before. 

Mr. Hanson's good offices are at the service of students of The Na- 
tional Poultry Institute. 




18 



THE NATIONAL POULTRY INSTITUTE 






ADVISORY BOARD 

When you take up this course you will have behind you, ready 
to SERVE, and to help you, the greatest organization ever formed 
for practical, intensive, and thorough poultry instruction. 

Ed. L. Hayes 

Aberdeen, South Dakota 

Vice President American Poultry 
Assoc. ; Member Advisory Board, National 
Poultry Institute; Poultry Editor, The 
Dakota Farmer; Pres. of The Northwest 
Turkey Breeders' Assoc; Pres. the South 
Dakota Poultry Breeders' Assoc. 

Poultry keepers in the Northwest, par- 
ticularly in Wyoming, Montana, North 
and South Dakota and Minnesota, know 
of the good work Mr. Hayes has per- 
formed in the Poultry Industry. He has 
charge of the poultry department of "The 
Dakota Farmer," and has made a record 
in breeding many standard varieties. He 
has a wide reputation as a Poultry Judge 
and Lecturer, and has played a prominent 
part in the organizing of a large number 

of poultry associations. Northwest poultrymen swear by Mr. Hayes. 

He has been and is a big factor in helping them improve their poultry 

conditions. He also has a splendid record as poultry specialist for 

the U. S. Department of Agriculture. 

Capt. George A. Bell 

Washington, D. C. 

Member Advisory Board, National 
Poultry Institute; former Poultry Spe- 
cialist, and former Assistant Chief Ani- 
mal Husbandry Division, Department of 
Agriculture. Member of American Legion. 

The greater part of Capt. Bell's col- 
lege expenses were paid from his flock of 
poultry. He graduated from Cornell Uni- 
versity with degree of Bachelor of Science 
in Agriculture, but his practical poultry 
experience bee:an before he was twelve 
years old, on his father's 400-acre farm. 
Capt. Bell has served in the Department 
of Agriculture continuously since 1905, 
with the exception of two years in mili- 
tary service. He is not only familiar with 
poultry conditions in all parts of our 
country, but has spent several months in foreign countries as repre- 
sentative of the U. S. Government; he has visited Belgium, France, 
Great Britain, Holland and Italy, studying poultry and live stock con- 
ditions. Cant. Bell's wide experience has given him a remarkably 
wide scope; his store of poultry knowledge is marvelous. 




WASHINGTON, D. C. 



19 




Harley L. Williams 

Baton Rouge, La. 

Member Advisory Board of National 
Poultry Institute; in charge poultry work 
of the University of Louisiana; former 
Poultry Specialist U. S. Department of 
Agriculture; Sec. Louisiana Poultry 
Breeders' Asso. ; Supt. Poultry Depart- 
ment, Louisiana and Mississippi State 
Fair Associations. 

Mr. Williams knows the South; he has 
made his greatest successes there, and is 
thoroughly familiar with conditions gov- 
erning the poultry industry in the South- 
ern States. He was a trained and suc- 
cessful engineer, but the "poultry fever" 
got him and he started a poultry plant on 
a "live or die — sink or swim" basis. He 
lived. During his eight years on this 
poultry farm he produced to market age over 1,000 head of stock an- 
nually in addition to doing a splendid business in day-old chicks and 
hatching eggs. In December, 1917, Mr. Williams' services were sought 
by the U. S. Department of Agriculture as a poultry specialist, being 
placed in the State of Mississippi, where he took charge of the poultry 
work. Mr. Williams is now in charge of the Poultry Department at 
the Louisiana State University. 

F. W. Kazmeier 

College Station, Texas 

Member Advisory Board of National 
Poultry Institute; Instructor in Poultry 
Husbandry, Agricultural College of 
Texas; Associate Editor, "Texas Farm 
Poultry;" former Assistant in Poultry 
Department at Cornell University. 

For six years Mr. Kazmeier has owned 
a 5,000-hen poultry plant, making a large 
net profit yearly. He was also manager 
of a large poultry farm at Monroe, N. Y.; 
President of The Premier Poultry Show 
— largest show in the South; Sec.-Treas. 
Texas Poultry Breeders' Association; 
General Manager The Bryan Hatchery, 
capacity 20,000 eggs; Editor three poul- 
try bulletins; life member American Poul- 
try Association; Texas Poultry, Butter 
and Egg Association, and Member International Assoc, of Instruc- 
tors, Investigators in Poultry Husbandry; has reared over 60,000 head 
of chicks; judged over 100 poultry shows; given more than a thousand 
poultry lectures. Just think what it means to you to have men of 
such education, experience and ability, as members of the Advisory 
Board of the National Poultry Institute, interested in your success. 




20 



THE NATIONAL POULTRY INSTITUTE 




Albert Angell, Jr. 

Chicago, 111. 

Member Advisory Board, National 
Poultry Institute; Nationally known Feed 
Specialist and Breeder. Member of The 
American Poultry Association. 

Mr. Angell developed the "chicken 
fever" almost before he could walk. At 
18, Mr. Angell accepted a position as 
manager of a 1,000-hen plant and ran it 
successfully for one year, when he re- 
signed to go into the same line of busi- 
ness for himself. He learned in the early 
days of his experience in managing poul- 
try that there is "more in feed than in 
the breed." Being convinced of the im- 
portance of proper feeding formulae, he 
has made an exhaustive study of this 
subject for the past 18 years. He has traveled extensively through- 
out the poultry sections of the country — visiting plants, delivering 
lectures and becoming acquainted with expert feeders. At present Mr. 
Angell is Poultry Feed Expert and head of the Poultry Department of 
The Quaker Oats Company, Chicago, which position he has held for 
the past three years. 

Additional members of the Advisory Board consist of George 
Burgott, Lawtons, N. Y. ; John C. Kriner, Stettlersville, Pa.; Frank 
H. Davey, Vineyard Haven, Mass., all of whom act in an advisory 
capacity in our Judging and Breeding Course. Our Turkey and 
Guinea Specialist is Mr. Andrew S. Weiant. 

WHAT DO YOU THINK? 

You have read the records of our Officers and Advisory Board. 
What do you think about them? Were we not correct, in the begin- 
ning, in saying that this organization represents the most practical, 
most successful, and most experienced aggregation of men ever 
banded together for the advancement of Poultry interests — for 
poultry education? You will readily understand our enthusiasm. 

Would you know more? Just drop a line to any reliable poultry 
magazine and ask the editor what he knows about any or all of these 
men. He will confirm what we have told you here, and more. 

MAKE UP YOUR MIND 

We have told you of the opportunities in the poultry business; we 
have shown how we can help you to success; how you can raise poultry 
for profit; we have proven our ability to teach you, and we have 
pledged ourselves to give you PERSONAL SERVICE, not only the 
thorough instruction contained in the course, but the individual 
service for your particular needs; it does not matter how small, or 
how large your facilities, we can, and will help you. Never was 
there such a time for action as this. Get into the poultry field NOW, 
while the industry is thriving; raise chicks, eat your own eggs, your 
own poultry meat; enjoy the fruits of your labor; have the satisfac- 
tion of producing something — the most admirable object in life. 



WASHINGTON, D. C. 



21 



THE COURSE 

As the Course covers every branch of the Poultry Industry, and is 
very thorough, we can only give here a brief outline of each lesson. 
Read it. The Course is arranged in order; it carries you step by step 
from the beginning up; it is written in clear easily-read type, on good 
paper; the illustrations and plans are the best that can be had, and 
many were made especially for this Course. 

The style and the arrangement of the text makes an interesting 
and fascinating study; it is absolutely NEW and ORIGINAL with us, 
and the most complete treatment of the Poultry industry published, 
and you may be sure, FROM THE MEN BEHIND IT, that it is GOOD. 

THERE ARE TWO DIVISIONS: "POULTRY FARMING 
COURSE" and "JUDGING AND BREEDING COURSE." 

POULTRY FARMING COURSE 

THE ORIGINAL 

Lessons 1 and 2. OPPORTUNITIES IN POULTRY KEEPING. 
These lessons show you the great possibilities and the opportunities 
open to you in every branch of poultry raising, and marketing. The 
nature and extent of various features of the industry are described, 
with the methods by which greatest profits are secured. If you are 
a beginner, these lessons will show you just how to start, what steps to 
take, and in what direction. If you are already in the work, the 
lessons will point out ways for you to expand, to specialize and to 
develop your flock — for profit. 

Lessons 3 and 4. PLANNING AND LOCATING THE POULTRY 
PLANT. For the beginner, and established poultryman. These les- 
sons tell you how to select the right kind of a place, guard you against 
unfortunate locations; tell you about soils, how the climate and lay 
of the land influences method and cost of construction of houses; 
shows you how to plan and lay out the plant, how to build it to save 



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Diagram Showing the Value of Poultry Sold us Compared With Other 
Important Farm Crops. 



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22 



THE NATIONAL POULTRY INSTITUTE 



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These Lessons Not Only Tell You How to Plan and Locate the Poultry- 
Houses But by Means of Such Diagrams as this We Show 
You How to Lay Out the Poultry Plant. 

labor and time. Established poultrymen will find much that is new 
and valuable in these lessons; they will find plans for the most 
modern and practical poultry plants. The lessons show you how to 
make your buildings best suited and comfortable for the fowls, so 
you may get more eggs, especially in winter. 

Lessons 5 and 6. POULTRY HOUSES AND EQUIPMENT. One 
of the most valuable features of the Course. These lessons tell you 
how to lay out the foundation for the poultry house; the kind of house 
to build for your particular needs; best time to build; kind of ma- 
terials to use; how to order lumber; how to build foundations and 



*>*.. 



C/?oss Sect/o/v 




This is But One of the 45 Illustrations Shown in These Two Lessons 
Alone Showing: in Detail Plans and Specifications for the Erection 
of Poultry Building's and Equipment to Meet Every Possible Con- 
dition in Any Section of the Country. 



WASHINGTON, D. C. 



23 



floors; how to plan for ventilation; plans and bills of material for 
many different types of houses. How to remodel an unsatisfactory 
house; what equipment to use; how to arrange the interior equip- 
ment; how to economize on space, and how to build for results. This 
lesson contains over 45 illustrations and plans. 

Lessons 7 and 8. BREEDS AND VARIETIES OF POULTRY. 
"Which is the best breed of fowls for my purpose?" This is a ques- 
tion that is most frequently asked. The subject of breeds and vari- 






The Best Illustrations Obtainable. Actual Photographs of Living Birds, 

Have Been Secured to Illustrate the Lessons on 

Breeds and Varieties. 



eties of poultry is so definitely and thoroughly discussed in these two 
lessons that you can readily decide which is the best for your purpose. 
We take up fully the origin and classification of poultry, how to select 
the breed you need, the advantages of standard-bred fowls over mon- 
grels and every point connected with this important phase of poultry 
keeping. Do you know that it costs no more to feed and house stan- 
dard-bred poultry than it does mongrels, and that standard-bred fowls 
will bring you far greater returns? These and many other vital 
points are covered in the course. 



24 



THE NATIONAL POULTRY INSTITUTE 



POINT? 



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Before Taking: Up the Principles and Practice of Breeding: Poultry the 
Student is Made Thoroughly Familiar With the Xames and 
Locations of the Body Parts of the Fowl. This is But One of the 
Many Descriptive Illustrations Contained in These Lessons. 



Lessons 9 and 10. POULTRY SELECTION AND BREEDING. 
One of the most important branches of poultry raising. Selection of 
the right birds for breeding is essential to success. These lessons tell 
you valuable facts about breeding; about reproduction; how to mate 
for best results; how to breed for egg production; how to breed for 
size, health and vigor, and — for profit. What to do with the male bird 
before saving eggs for hatching; how many females to put with a 
male; how to get good fertile eggs and strong vigorous chicks. The 
lessons discuss such problems as immature breeding stock; breeders of 
low vitality; insufficient range for exercise; lack of proper feed; too 
many females in proportion to male, and every essential necessary 
to insure productive, healthy fowls and to prevent such losses as 



WASHINGTON, D. C. 



25 




chicks dying in the shell. 
These lessons alone are 
worth the price of the 
course. 

Lessons 11 and 12. 
NATURAL AND ARTI- 
FICIAL INCUBATION. 

Successful incubation is 
the foundation of the poul- 
try business. Unless you 
know how to hatch strong 
healthy chicks you will not 
have strong, healthy and 
profitable layers. We cover 
this subject in such a prac- 
tical way that your incu- 
bation problems will be 
. , ,. . , , . solved. You will know 

how to select the right kind of eggs for hatching, the best time of the 
year to hatch, how to set a hen and manage her, the kind of hens to 
set. You are told how to select the right kind of an incubator and 
how to operate it successfully, and we show you the construction as 
well as the operation of various kinds of incubators and how and why 
all kinds of incubators can not be operated alike. These lessons not 
only cover small incubators and those heated by kerosene, but we give 
you full and sound practical advice on mammoth incubators as well 
and incubators that are heated by gas, coal and electricity. No 
phase of incubation is left uncovered. We tell you how you can pav 
for your incubator in a short time by hatching eggs for your neigh- 
bors. We tell you how to prevent chicks from dying in the shell, how 
to test eggs, and many facts that you should know about ventilation 
and moisture heretofore unpublished. These lessons deserve special 



These Lessons on Incubation are Most Pro- 
fusely Illustrated, Giving Diagrams and 
Illustrations Showing the Construction and 
Working Parts of the Standard Types of 
Incubators. 




The Crowding of Chicks in the Brooder is a Serious and Costly Practice. 
These Lessons Tell You How Such Trouble Can be Easily Prevented. 



26 



THE NATIONAL POULTRY INSTITUTE 




SUITABLE FEEDS FOR POULTRY. 

1, Wheat; 2, Cracked Corn; 3, Oats; 4, Corn Meal; 5, Meat Scrap; 6, 
Middlings; 7, Bran; 8, Grit; 9, Charcoal; 10, Oyster Shell; 11, Water. 



attention; they are complete, thorough, practical, plain and easy to 
read; they show you how to hatch a chick from every hatchable egg. 
Lessons 13 and 14. NATURAL AND ARTIFICIAL BROODING. 
The most modern and successful methods of brooding chicks are thor- 
oughly explained to you in these two lessons. How to select the right 
kind of a brooder and the size of the brooding equipment that you 
will need for your flock. How to brood chicks with hens; how to 
construct and operate fireless brooders; how to prevent bowel trouble 
in chicks; how to prevent chicks from crowding in the brooder; how 



WASHINGTON, D. C. 



27 



to meet any unexpected situation, and many ideas about brooder 
management that only practical poultrymen who have brooded thou- 
sands of chicks can tell you about. These lessons as well as the 
others in these courses are wonderfully illustrated with drawings, 
diagrams, and illustrations, showing the working parts of portable 
brooders, oil and coal burning brooders of various types and makes. 
These lessons are the most modern, the most practical and complete 
lessons on the subject ever published. The chick losses that you will 
save m one season will more than pay for the small price of this course. 
Lessons 15 and 16. HOW TO FEED POULTRY. In the matter 
of Feeding we have laid great stress. We have specialized on this 
subject, and have developed facts worth money to any poultry raiser. 
The practical results of the work done at the Government Poultry 
Farm, and other experimental poultry farms are of immense value; 
no dry theory here; nothing but hard facts— practical, proven 
methods. The lessons tell you how to feed chicks to make them grow 
and keep growing; how to feed so your stock will mature early and 
lay early; how to balance your rations; how to mix your feed; how 
to buy and when to feed commercial feeds and how to feed with 
economy. These lessons are the most complete of their kind ever 
published. The big item of expense in Poultry is FEED. We show 
you how to feed for profit. 




Hens Working Overtime for the Man Who Knows How to Get Eggs When 

Prices are High. (See Page 20— How to Use Artificial Lights 

for Winter Egg Production.) 



28 



THE NATIONAL POULTRY INSTITUTE 



Lesson 17. FEEDING AND MANAGEMENT FOR EGG PRO- 
DUCTION. The big money end of the poultry business is in winter 
eggs. Almost anyone can get eggs in the spring, but we show you 
how to get eggs in the winter when prices are high. There are big 
profits in winter eggs. We give you tested rations that you can feed 
no matter in what part of the country you live or what grains you 
have available. We not only give you the best methods of feeding, 
but tell you how much to feed to get the most eggs. Our feeding ra- 
tions have been prepared to meet conditions and such available feeds 
as are found in all parts of the United States and Canada. The fol- 
lowing is one of the many rations given in this practical course. Try 
feeding this ration to your hens for several weeks and note the 
effect that it will have on increased egg production : 



Dry Mash Ration 

2 pounds corn meal or barley meal, 

1 pound of bran, 

1 pound of middlings, 

1 pound of meat or fish scrap. 



Grain Ration 

2 pounds cracked corn, 

1 pound oats, 

1 pound wheat or barley. 



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One of the Several Plans Given in These Lessons Showing How You Can Kasil: 
and Cheaply Build a Suitable Baekyard House. 



WASHINGTON, D. C. 



29 




This is But One of a Series of Illustrations Contained in These Lessons 
Showing in Detail How to Select the Good Producer and Cull the 
Unprofitable Hens Accurately. These Fowls as Shown Have Been 
Killed and Dressed to Show Exactly How to Measure the Distance 
Between the Pelvic Bones and the Keel Bone. 



METHOD OF FEEDING. Feed the grain mixture in a straw litter 
in the morning and evening. Scatter as much feed in the litter in the 
morning as the hens will eat up clean in half an hour. In the evening 
increase this amount so that the fowls will have full crops to meet the 
body requirements during the night. Thirteen hens of the American 
and English breeds will consume about one quart of scratch feed a 
day, while the same amount of feed will usually prove sufficient for 16 
hens of the smaller breeds such as the Leghorns. The day mash 
should be fed in an open hopper to which the fowls will have constant 
access. (Our lessons on appliances show how you can easily make 
satisfactory hoppers for this purpose.) In addition feed such green 
feed as sprouted oats, or mangel beets, cabbage, or kale to the fowls at 
noon. Provide a supply of grit, charcoal and oystershell in an open 
box or hopper, and be sure to see that the birds have a constant supply 
of drinking water. In cold weather it pays to take the chill off the 
water. As to how this can be done easily by anyone is thoroughly 
explained, together with all the principles and practices of feeding in 
these valuable lessons. We give you definite and complete instructions 
as to the amount to feed, the kinds of feeds best suited to your con- 
ditions and when and how to feed for results. 

Lesson 18. HOW TO USE ARTIFICIAL LIGHTS FOR WINTER 
EGG PRODUCTION. This is the most up-to-date information ever 
published on the subject. The use of artificial lights to increase egg 
production in the fall and winter has proven to be one of the greatest 
discoveries in the poultry world in recent years. These lessons tell 



30 



THE NATIONAL POULTRY INSTITUTE 



you how to get as many eggs from your flock in the fall and winter 
as they would lay normally in the spring, and we tell how YOU can 
do this, no matter where you live or how large or small your plant is. 
If you do not have electric current on your place we tell you how you 
can accomplish the same results with other forms of artificial lights. 
We tell you when to start using lights, and how to start, how to feed 
when using lights, how and when to use lights on your breeding pen 
to get strong fertility in hatching eggs, how to bring the late hatched 
pullets into laying by the use of lights, and how to keep them, as well 
as your other hens and pullets, laying throughout the winter when 
eggs are high. The information in this lesson alone will enable you 
to double your profits. 

Lessons 19 and 20. BACKYARD POULTRY KEEPING. Back- 
yard poultry keeping deserves special attention. In these lessons the 
beginner is shown how to plan for his flock; there are various elements 
entering into backyard poultry keeping which means success or failure. 
To get the most out of the yard you must know what to do; there 
must be no guess work; these lessons will explain every step, simply 
and clearly; they tell you the kind of poultry best suited for your 
yard; how to house, and how to feed; how the backyard poultry 
keeper can use artificial light and practically double egg production; 
how much space to allow per bird; how table scraps and kitchen waste 
may be used to supplement regular feed ; how to produce eggs for your 
home table at low cost, and how to grow real worth while chicken meat 




Showing the Correct Way to Apply Sodium Fluriotl for Lioe. 



WASHINGTON, D. C. 



31 




Uniform, Fresh, Infertile Eggs Bring the Highest Prices. The Market 

Poultry and Egg Business as Well as Caponizing is Covered 

Completely in These Lessons. 




Every Step in Caponizing is Clearly Shown by Numerous Illustrations. 



32 THE NATIONAL POULTRY INSTITUTE 



A Successful Commercial Duck Farm. In Addition These Lessons Show 
the Correct Types and Markings of the Standard Breeds of Ducks and 
Geese Together With Valuable Illustrations That Help You Visualize 
and Understand the Subject Perfectly. 



for your Sunday dinner. In short, these lessons will show you how to 
make your backyard pay a profit. 

Lessons 21 and 22. CULLING FOR INCREASED EGG PRO- 
DUCTION. Another great achievement in poultry production is the 
science of being able to pick out the poor layers or unprofitable hens, 
and to determine the profitable layers. These lessons are the last word 
on the subject. They are so complete, so practical, and so definite that 
in a short while and with a little practice you can pick out your poor 
producing hens with the skill of an expert. This is a phase of poultry 
keeping that will mean dollars and cents to you. We can show you 
how to pick out from one-third to one-half of your layers and still 
get as many eggs from the remainder as you did from the whole flock. 
This also cuts down your feed bill, which means lower cost of pro- 
duction and more PROFIT. We show you, section by section, with 
many photographs taken especially for this purpose, how to readily 
distinguish between good and poor layers. This we teach you to do 
quickly and accurately. We have demonstrated our methods to thou- 
sands of poultry raisers and they have saved money and made more 
money by our advice. 

A Suggestion for Culling. As soon as you have time look over 
some of your fowls carefully, keeping in mind the following sugges- 
tions that are only briefly given here: Good layers should have the 
following characteristics: They should be in good condition of flesh, 
good health, alert and active. They should not have molted before 
September, but should just be starting to molt by the last of Septem- 
ber or October. Good layers molt late. Comb will be waxy, and red 
in color. Eye bright and prominent. Pelvic bones (these being on 
either side of the vent) should be thin, flexible and with a spread of 
more than two fingers' width. The smaller breeds, such as the Leg- 
horns, should show a spread of three or more fingers between the 
pelvic bones and keel bone, and the larger breeds four or more fingers 
between these bones. The abdomen should be soft and flexible. The 



WASHINGTON, D. C. 



33 



vent large, moist and expanded. Breeds having yellow skin and 
shanks should show a fading out of color in the shanks, around the 
vent, and on the beak of hens that are profitable producers. Hens 
that do not conform to this description are poor producers. Put your 
poultry plant on a business basis and know what hens are paying. Get 
the benefit of the knowledge and experience of the world's greatest 
poultrymen and know all that is to be known about this and every 
other phase of poultry keeping. 

Lessons 23 and 24. HOW TO PREVENT OR CONTROL 
POULTRY DISEASES. Prevention of diseases means much to success. 
It saves time, worry and expense. These lessons tell you how to pre- 
vent roup, canker, cholera, limberneck, chicken pox, blackhead, worms 
and such vices as egg-eating, feather pulling, toe picking and other 
bad habits. We tell you how to cure any sickness which may develop; 
not theories, but practical methods — the same methods we have used 
with great success; they are worth dollars to poultry keepers. 

Try this remedy as a preventive of white diarrhea: Zinc sulpho- 
carbolate, 15 grains; sodium sulphorcarbolate, IV2 grains; calcium 
sulphocarbolate, 7V 2 grains; bichloride of mercury, 6 grains, and citric 
acid, 3 grains. (Sure to bring good results.) This quantity should 




There is Big Money in Turkeys. L,et Us Show You How the National Fowl 
Can Make Money for You. 



34 



THE NATIONAL POULTRY INSTITUTE 



be placed in one gallon of drinking water and kept before the chicks 
constantly until they are four weeks old. During this time they 
should not have access to any other water. This prescription, in 
powder form, can be filled by any drug store. The amount as given 
above represents one dose; have the druggist put it up in a number 
of doses of one package each. This is but one of the many remedies 
given in these lessons. 

Lessons 25 and 26. HOW TO GET RID OF LICE, MITES AND 
OTHER PESTS. Do you know how to get rid of mites, lice, head lice 

on chicks, sticktight fleas, 
ticks or blue bugs? Do you 
know how easily you can free 
your flock from these pests? 
The lessons on this subject 
are the latest, and most au- 
thentic; they give valuable 
information; facts which are 
worth dollars to every poul- 
try raiser. Of course, insect 
pests are small things, but it 
is the attention given the 
little things that makes for 
success, and it is the little 
things that we watch; we 
overlook no phase of poultry 
raising, from the smallest 
to the largest, and it is for 
this reason that we are so 
confident of your success — 
that we guarantee it, provid- 
ing you follow our advice. 

Lessons 27 and 28. HOW 
AND WHERE TO MARKET 
POULTRY AND EGGS. To 
get best results from poultry 
you must know how to mar- 
ket your products, and where. 
Our MARKET lessons are 
the most practical and most 
modern ever published. These 
lessons are in great demand 
by poultry producers, farmers, 
and all who make a BUSI- 
NESS of poultry. Our prac- 
tical experience in marketing poultry products will be set forth for 
your great profit. The lessons tell you how to select, grade and pack 
market eggs for the best prices; how to market by parcel post, and 
build up a profitable trade. 

HOW TO MARKET HENS, COCKERELS, BROILERS. DAY- 
OLD CHICKS, HATCHING EGGS, BREEDING STOCK and 
CAPONS. How market birds should be killed, and picked; how to 
fatten for market. Everything vou should know about marketing 
poultry— for PROFIT. 







The American Standard of Perfection is 
the Authorized Guide for the Judging: of 
All Standard Breeds of Poultry. This 
Book Together With Our Supplement is 
Furnished Without Additional Charge to 
All Students Taking the Judging and 
Breeding Course. 



WASHINGTON, D. C. 



35 



Lesson 29. CAPONIZING, AND HOW TO DO IT. Many poultry 
raisers consider Caponizing a mystery. This lesson takes all the 
mystery out of it; makes the subject plain and simple, and explains 
every operation in such a way that you may proceed at once and 
transform surplus cockerels into profit producing Capons. Every step 
in the operation of caponizing is clearly shown by many illustrations, 
of which the one shown on Page 31 is an example. Capons bring high 
prices; double that which you would receive for the cockerel; there is 
"big money" in Capons, and we tell you how to "get it." By the time 




The Knowledge and Experienee of the Most Successful Judges in America 
are Given You in These Lessons, Which With the Aid of Many Such 
Descriptive Illustrations as This Show You How to Become a Suc- 
cessful Judge. 



you have completed this lesson you will have become an expert — a 
real practical poultry expert, and will be in a position to make addi- 
tional money caponizing, for your neighbors. 

Lesson 30 and 31. POULTRY KEEPING AS A BUSINESS. The 
Big End of the poultry business is the BUSINESS end. The selling 
end. The money end. You must know how and where you are making, 
or losing money; what breeds pay you most; why; what branch pays 
you most — eggs, meat, day-old chicks, exhibition stock, breeders, eggs 



36 



THE NATIONAL POULTRY INSTITUTE 



for hatching, or custom hatching — why, and how. These lessons tell 
you how to arrange your accounts so you can tell "where you stand," 
so you can make changes where changes mean money. The system 
we give you has been tried and tested. These lessons also tell you 
about advertising; how, when and where to advertise for results. How 
you can make the world your open market. Distance is no handicap 



cnerations 



Female Une f^\ « 5t 




Line Breeding as Well as All Other Breeding Practices are 
Clearly Explained. This Chart With its Explanation Re- 
duces Line Breeding to Simple Terms So You Can Easily 
Practice it With Your Birds. 



to the poultry producer. POULTRY KEEPING AS A BUSINESS 
is treated in these lessons in the most complete and thorough manner 
ever published. 

Lessons 32 and 33. HOW TO RAISE DUCKS AND GEESE. 
Ducks and Geese pay; they pay well. But you must know how to raise 
them; how to handle them; how to feed; how to hatch and how to 



WASHINGTON, D. C. 



37 



brood them. In these lessons we tell 
you all about ducks and geese, with 
beautiful illustrations. The lessons 
treat the subject of Geese and Ducks 
in a clear, interesting and thorough 
manner. 

Lessons 34, 35 and 36. HOW TO 
RAISE TURKEYS, GUINEAS, 





An Unprofitable Producer. 



SQUABS, AND PEAFOWL. These lessons alone are worth more 
than the price of the course. They tell you how to raise the great 
American fowl — the Turkey, and how to get money for your efforts. 
The hatching, brooding, feeding, housing, and caring of Turkeys, 
Guineas, Squabs and Peafowl, are thoroughly treated in these three 
lessons. Most successful methods are given, and facts are published 
which will enable you to specialize on any of these, WITH PROFIT. 

A "coming" branch of the poultry indus- 
try is the Guinea Fowl. Watch this bird ; 
it is a payer. Guinea Fowls are easy to 
raise if you know how; they are popular, 
and the demand for them for table use is 
growing rapidly. They are replacing 
quail and pheasants in many of our large 
hotels — and fancy prices are being paid 
for them. 





A Profitable Producer. Which Kind Do You Raise? 



38 



THE NATIONAL POULTRY INSTITUTE 



SQUABS pay, too. We tell you HOW TO RAISE SQUABS FOR 
PROFIT, and if you follow our advice on this subject alone, and raised 
squabs according to our directions, and personal guidance you would 
make more than a hundred times the small cost of the course. 

PEAFOWL raising offers much to the lower of the beautiful. The 
beauty of peafowl, alone, is an incentive to their production — but 
much money is made from these birds by those who specialize, and 
who know how. The demand for peafowl is much greater than the 
supply. We tell you how to do it. 




This is But One of the 95 Illustrations Shown in Our Breeding 
Lessons. No Expense Has Been Spared to 3Iake These Lessons 
Clear, Practical and Easy to Master. 



THE POULTRY FARMING COURSE 

You have just read a brief outline of the contents of this great 
course. Space will not permit a greater description, but you are as- 
sured that every possible problem, and every phase of the poultry in- 
dustry has been treated in a clear, readable and interesting style. 

ILLUSTRATIONS. The complete course contains hundreds of 
illustrations. Every standard breed, and many new ones, are shown 
in beautiful pictures. Houses, farms, plans, of every description are 
shown. In fact, if you were not to read any of the text, but simply 
studied the original pictures and plans shown in the books you would 
learn more than you ever thought there was to know about poultry. 
The story told by our illustrations is greater and more forceful than 
hundreds of dry publications on the subject of poultry. The lessons 
teach you through the eye as well as through the brain. 



WASHINGTON, D. C. 39 

JUDGING AND BREEDING COURSE 

THE ORIGINAL 

This Course teaches you how to Judge Poultry at Poultry Shows; 
how to become a Poultry Expert. It teaches you how to specialize on 
Standard Breeds; how to mate Standard-Bred Poultry for results; 
in fact, this Course is for the Poultry enthusiast who wants to make 
a life work of Poultry — as we have done. 

The lessons in this course were written by men who have had more 
experience in judging and breeding poultry than any other similar 
group of men in the world. Would you like to know how such men 
as E. B. Thompson breeds his great Barred Plymouth Rocks? How 
Lester Tompkins breeds his famous Rhode Island Reds? How Maurice 
Delano breeds beautiful Buff Orpingtons? How H. Cecil Sheppard 
breeds his egg producing Anconas? How U. R. Fishel breeds White 
Plymouth Rocks? How Jas. Glasgow breeds White Wyandottes? 
How D. W. Young bred his famous White Leghorns? How Tarbox 
Bros, breed their Silver Laced Wyandottes? How Chas. Pape breeds 
S. C. Black Minorcas? How Harry M. Lamon, Senior Poultryman 
of the Department of Agriculture, of the United States, breeds for 
EGG PRODUCTION? How these and other great breeders MATE 
AND BREED for results? We know, and we tell you facts on Breed- 
ing, and facts for Judging, which are years ahead of the times; facts 
which have proved successful; results of our own. We tell you be- 
cause we know; and we KNOW because we have performed. We offer 
no theories, no guess work; nothing but solid, hard facts. 

Lessons 7 and 8. BREEDS AND VARIETIES OF POULTRY. 
Before going into this fascinating study we give you the history, 
origin and classification of all the Standard Breeds, and some 
NEW BREEDS. This information is necessary for your success 
as a POULTRY JUDGE or Special BREEDER. It will enable 
you to speak with authority on any breed; how they originated, and 
their usefulness. These lessons give you all the fine points; how to 
distinguish good from poor specimens; in fact, how to be an authority 
on Poultry. Naturally, this is a big job; you must study; but we show 
you illustrations and describe them in such a manner as to make 
the study most fascinating and interesting. It is good reading. No 
technical phrases, but simple, easily understood words. This lesson 
alone contains 49 illustrations. 

Lessons 37 to 41. THE AMERICAN STANDARD OF PER- 
FECTION. The American Standard of Perfection is the recognized 
guide and authority for the selection and judging of all standard 
breeds of poultry. A copy of this handsome volume is given to all 
students of the Judging and Breeding Course without charge. Our 
lessons enable you to put into practice the standard requirements 
mentioned in the "American Standard." All of the terms used in judg- 
ing are clearly explained; judging by comparison, and by the score 
card system, are discussed ; general disqualifications and standard 
requirements are treated with authority, and with interest. 

These lessons show you how to master the standard requirements 
with the least effort; how to understand them; how to remember 
them, and how to put them into actual practice. 



40 THE NATIONAL POULTRY INSTITUTE 



Lessons 42 and 43. HOW TO BECOME A SUCCESSFUL 
POULTRY JUDGE. WELL TRAINED Judges are always in de- 
mand. Mr. J. H. Drevenstedt, one of our foremost poultry judges, 
recently said: "What is the matter with the judging situation? We 
need more good judges and yet they seem to be as scarce as 'hen's 
teeth'." Poultry judges are needed at all poultry shows; and there 
are thousands of them — the number and importance of Poultry Shows 
is increasing each year. 

THE JUDGING COURSE we offer is. the most practical and 
complete course ever published on this subject. It was prepared by 
D. LINCOLN ORR, FRANK DAVEY, JOHN KREINER, GEORGE 
W. HACKETT, ED. L. HAYES, FRANK L. PLATT, GEORGE 
BURGOTT, JOHN D. JAQUINS and other eminent judges. 

THE JUDGING LESSONS show you how to go over a class of 
fowls and place them right. We give you REASONS for decisions, 
so that when you Judge a show your reasons will satisfy all fair ex- 
hibitors; we show you how to decide ties and award sweepstake 
prizes; in fact WE TELL YOU EVERYTHING YOU NEED TO 
KNOW to become a Judge licensed by The American Poultry Asso- 
ciation. Good Judges get good pay. As a Judge you will 
have opportunities to make money in spare time Judging Poultry 
Shows. 

Lessons 44 and 45. PRINCIPLES AND PRACTICE OF POUL- 
TRY BREEDING. These lessons contain a complete discussion of the 
Principles and Practice of poultry breeding. They show you how to 
become a master breeder; how to become an authority on breeding. 
The lessons give you, in a clear and interesting way, all of the im- 
portant points on breeding, such as variation, sports, inheritance, 
reversion, correlation, prepotency, and so forth. These principles are 
not only thoroughly explained, but you are shown how to select for 
Vigor; how to Inbreed, Line Breed and Out Breed; how to make single 
matings; double matings; when and how to stud mate. How and 
under what conditions you can or can not breed birds with defects 
and disqualifications. A REVELATION. These substantial facts are 
given you in a style which makes you read, and read — and forget 
meal-time. The lessons on Principles and Practice of Poultry Breed- 
ing, alone, are worth more than the cost of the whole course. 

Lessen 46. BREEDING FOR INCREASED PRODUCTION. 
High egg production combined with standard breeding produces the 
UTMOST in poultry raising. Eggs from standard breeds bring fancy 
prices; and they should. THE HIGHEST PRICES IN THE POUL- 
TRY BUSINESS ARE PAID FOR STANDARD BREEDS AND 
FOR HATCHING EGGS FROM SUCH BREEDS. We tell you 
how high egg-production ability is inherited, and how to breed and 
select good layers from a flock that is not trap-nested. We show you 
how to trapnest and pedrigree poultry, and how to breed from such 
tested stock. 

Lessons 47, 48, 49. THE MATING AND BREEDING OF ALL 
BREEDS OF THE AMERICAN, ASIATIC AND MEDITERRANE- 
AN CLASSES. 



WASHINGTON, D. C. 



41 



nT Wessons 50, 51, 52. THE MATING AND BREEDING OF ALL 

£??£?£■ ° F THE ENGLJ SH, POLISH AND HAMBURG 
GLASSES. 




• M M 



<5> £ //5i£l££~ 






ZC253 VT 



"S 



V ' '~ 




One of the Many Feather Charts Contained in These Les- 
sons Showing How Easy We Make It for You to Under- 
stand This Interesting: Subject of Poultry Breeding. 



42 THE NATIONAL POULTRY INSTITUTE 

Lessons 53, 54, 55. THE MATING AND BREEDING OF ALL 
BREEDS OF THE CONTINENTAL, GAME AND GAME BAN- 
TAM CLASSES. 

Lesson 56. THE MATING AND BREEDING OF ALL BREEDS 
OF THE BANTAM AND MISCELLANEOUS CLASSES. 

The information contained in these lessons has never before been 
available to the poultryman or student. These lessons represent years 
of study, experience and investigation. You are told how to mate and 
breed every standard variety. We tell you the breeding tendencies 
of every variety, what to look out for and guard against, defects that 
are inherited, how to offset defects and whether you should use the 
single or double mating and how such matings are actually made. 
These lessons as well as the others must be read to appreciate the 
great help and value they can be to you. 

Lesson 57. PREPARING AND CONDITIONING FOWLS FOR 
THE SHOW. This lesson is most important. You may have beautiful 
and well-bred fowls, but you must know how to prepare and groom 
them for the show. Often we hear judges remark, "That bird would 
most probably have been placed and would have won had it been 
properly conditioned." Our lessons show you how to prepare and con- 
dition your birds for the show, how to ship them; how to care for 
them while at the show and after. How to properly clean the feet 
and shanks, the kind of fowls that should be washed and how to wash 
them; how the plumage can be bleached and cleaned so as to place 
your fowls in the show room to the best advantage; how to train 
fowls for the show. In fact, these lessons tell you all that you should 
know in order to WIN PRIZES WITH YOUR BIRDS. 

Lesson 58. POULTRY ORGANIZATIONS, ASSOCIATIONS 
AND SHOWS. After having trained you in the most successful and 
practical methods of poultry raising, we show you how to become a 
leader in poultry affairs in your own town, city, county or State. We 
tell you how to organize poultry associations and clubs and what to 
do to get your neighbor poultrymen interested in such associations. 
This means much to you — especially if you go in for the business end 
of poultry production. Popularity counts in this business as well 
as in any other. You can organize egg-laying contests and poultry 
shows with great profit to yourself and the members of your clubs or 
associations. 

In other words, there is no phase, no part or branch of the poultry 
business but that we give you completely. These courses ARE com- 
plete and up-to-date in every particular, and furthermore they are 
interesting. The knowledge and experience of the nation's GREAT- 
EST POULTRY AUTHORITIES have been combined which, to- 
gether with our personal service, will make you a poultry AUTHOR- 
ITY, if you will follow our instructions and let us show you how. 

TIME TO COMPLETE THE COURSE 

The length of time it will take you to complete the course depends 
upon you. If you give it one hour a day you should complete it in 
from three to six months. We place no limit on the time for the 



WASHINGTON, D. C. 



43 



reason that after you enroll you are a lifetime member of our 
Institute, and are privileged to call on us for personal advice on any 
particular poultry problem you may have, whether on a large or small 
scale. Therefore, time is not so important. Rather, thoroughness is 
what we insist on. We show you what to do and we expect you to fol- 
low our methods to raise poultry for profit. 




Raising: Squabs is a Profitable Business in Itself. This 
Cut Shows One Way of Telling When a Squab is 
Ready for Market. 



44 THE NATIONAL POULTRY INSTITUTE 



DIPLOMA 

Graduates of our school will receive our Beautiful Diploma. 
The merit of this Diploma, however, is not in its beauty. It will 
mean much to you for the reason that students who have finished 
the Course will have acquired a practical knowledge of poultry 
raising that will be worth much. The Diploma will only be given 
to those who COMPLETE the course and who show that they have 
mastered the lessons contained therein. In this way the Diploma 
will have great weight with the large Universities, Poultry Shows, 
County and State Fair Secretaries, and others who require the 
services of Poultry specialists. Many poultry supply houses, also, 
require trained poultrymen, and our Diploma will receive due recog- 
nition from them. 

ADVANTAGES OF CORRESPONDENCE STUDY 

The advantages of study by correspondence have been fully dem- 
onstrated; millions of sucessful people have graduated from special 
correspondence schools, but POULTRY RAISING IS ESPECIALLY 
ADAPTED TO TEACHING BY CORRESPONDENCE. 

You have your birds, you are close to them, and you meet the 
actual problems; you have our complete course, which tells you 
what to do; you put the advice to practical use on your own flock, 
so that you combine your correspondence study with the actual raising 
of poultry. AND THEN, our personal service continues; whenever 
you plan some new departure, such as a new incubator, a larger house, 
a larger plant, you will want to have expert advice, and we will give 
it to you ivithout cost. 

The late President Harper, of the University of Chicago, once 
said in part: "The work done by correspondence is even better than 
that done in the class room." On one occasion ex-President Roosevelt 
said : "I look upon instruction by mail as one of our most wonderful 
and phenomenal developments of the age." 

The tremendous advantage of our practical poultry course is the 
fact that it was ivritten by practical and nationally known poultry 
authorities, tvhose services, or whose instruction, one could not, as 
an individual, afford to buy. The vast store of knowledge and the 
experience of the Officers and Advisory Board of the National Poultry 
Institute are now available to you at a very small cost. Considering 
the value you receive the cost is as nothing. Payments may be made 
in instalments if desired. 

THIS COURSE enables you to get the best instruction obtainable 
without interfering with your regular work, and on your own time. 
You are not hurried from lesson to lesson, but you can study during 
your spare time, in the comforts of your home. The lesson books 
are of a convenient size to place in your pocket for study while riding 
to and from the office, shop or factory. FURTHER, the course has 
been arranged so that you will be able to establish and operate your 
own plant at the earliest possible moment. THE PROFIT YOU 
SECURE FROM YOUR FLOCK WILL HELP PAY FOR YOUR 
COURSE. You should also bear in mind that the cost of this course, 
while it is the most complete and practical course published, is much 



WASHINGTON, D. C. 45 

smaller than the cost of a course at a resident school, and here you 
have the additional advantage of putting our instructions to prac- 
tical use on your own flock, and using your own time for study. Also, 
you have the continued and most valuable advantage of our personal 
SERVICE. 

POULTRY POSITIONS 

There is a great field for the Poultry Specialist. All of the Feed 
and Poultry equipment manufacturers demand poultry experts; they 
can not get enough of the right kind of men, or women; the great 
colleges and universities demand teachers, lecturers and men and 
women who can teach others how to produce from poultry. LARGE 
POULTRY PLANTS in various parts of the United States need spe- 
cialists in incubation, brooding, breeding, feeding, housing and other 
branches. As a business proposition for the man or woman who 
wishes to make a life work, there is nothing in agriculture as profit- 
able as poultry. Your salary, in a poultry position will only be limited 
by your knowledge and ability — and we show you how to develop and 
increase that. 

Poultry supply companies offer great openings for young men; 
so do many large department stores and farm supply houses, who 
want demonstrators and salesmen who know poultry. When you 
have mastered our complete course you can talk with authority on 
poultry. 

POSITIONS AS POULTRY JUDGES PAY BIG MONEY, AS 
ALSO DO SPECIAL JOBS AT CULLING AND CAPON/ZING— 
at so much per head. There is no limit to the money making possi- 
bilities open to you when you have been trained according to our 
methods. 

A POSITION FOR YOU IF YOU WANT IT. We always advise 
folks to "go in" for themselves, and make their own profits, but for 
those who wish to specialize in one branch, and to get "in" with the 
right poultry plant, or supply house, we have organized a department 
for the sole purpose of getting positions of the right kind, for our 
Graduates. While of course no reputable school will guarantee to 
get positions for anybody, we will guarantee to do what we can for 
students who master our Complete Course. And we can do, perhaps, 
more than any similar school in this line. 

INDEPENDENCE 

POULTRY offers you an independent vocation. You may start 
in a small way, and by following our directions, gradually grow into 
a large poultry producer — and be independent. This is no idle dream. 
We say you CAN do it, and you WILL if you follow our advice. 
Whether you are a man or a woman, in city, town or country, if you 
can get a piece of land on which to raise poultry the POULTRY 
INDUSTRY OFFERS YOU AN INDEPENDENT CAREER. A 
college education is not necessary to success; we provide such know- 
ledge that you need to Raise Poultry for Profit. Many of the greatest 
successes in commercial industries, in steel, oil, automobile or rail- 
road fields, have been made by men who did not have a college educa- 



46 THE NATIONAL POULTRY INSTITUTE 



tion BUT WHO KNEW HOW TO PUT THE KNOWLEDGE OF 
OTHERS TO WORK FOR THEM. 

NOW IS THE TIME 

Never was there such an opportunity for the poultry raiser as now; 
the demand is far in excess of the supply; city people find it almost 
impossible to get good eggs at any price. THE INDUSTRY IS 
GROWING SO FAST THAT POULTRY RAISERS WHO KNOW 
HOW ARE MAKING LARGE PROFITS. Now is the time for you 
to make up your mind. We have been very frank with you; we have 
told you about our courses; about ourselves, and what we can and 
will do for you. Your future is before you. What shall it be? The 
time for you to decide is now; don't put it off; DECIDE NOW. 
Prompt decision is one of the characteristics of successful men. You 
know what we have to offer you; you know what great advantages 
there are for you in the poultry field, and you know that POULTRY 
RAISING PAYS THOSE WHO KNOW HOW. Now that you have 
decided, read our binding guarantee. 

OUR IRON-CLAD GUARANTEE 

YOUR MONEY BACK IF YOU ARE NOT SATISFIED. 
If, after completing our course you are not entirely satis- 
fied with the instruction and service offered you by The 
National Poultry Institute, the Institute will refund you 
the full amount of the tuition paid. This is our iron-clad 
binding guarantee and is backed by every dollar of our 
school. THERE ARE NO RESTRICTIONS ON THIS 
PLAIN, BINDING, MONEY-BACK GUARANTEE, except 
that you apply for a refund, if you are not satisfied, 
within one week after the lessons have been satisfactorily 
completed. THIS GUARANTEE APPLIES TO ALL STU- 
DENTS WHETHER TUITION IS PAID IN CASH OR IN 
INSTALMENTS. We know of no better way to prove our 
confidence in our ability to teach you How to Raise Poultry 
for Profit, as we would not dare make such a binding 
guarantee unless we were prepared to "prove up." In 
other words, SERVICE is the big idea behind The National 
Poultry Institute. 

THE COURSE— THE COST 

When you consider the many, many years of work and experience, 
the vast store of practical poultry knowledge contained in our 
courses, the fact that the best illustrations obtainable have been 
secured to show you every important phase and step in poultry keeping, 
and the fact that this course represents the best that can be ob- 
tained, coming as it does from America's Greatest Poultrymen, you 
will realize that you can not afford to miss this opportunity. 



WASHINGTON, D. C. 47 

THE COST. The low cost of these courses includes everything — 
all books, lessons, correction of questions, the privilege of our PER- 
SONAL SERVICE to you indefinitely, and your diploma. There are 
no extras. The lesson books and all material furnished you remain 
your personal property. By using system and efficiency in our 
organization we have been able to keep the cost of the course down 
to a very low price considering the completeness of our instruction, 
the material contained in the lessons and our unlimited personal 
service to you. 

Without the aid of this course it would cost you several hundred 
dollars and years of costly experience to acquire the practical 
knowledge necessary for success in poultry raising. When vou con- 
sider that we GUARANTEE TO TELL YOU HOW TO RAISE 
POULTRY FOR PROFIT, the small cost of the course should be no 
reason for you to delay. In fact you can not afford to delay. Here is 
your opportunity, right now, and you should seize it IMMEDIATELY. 
Remember this is not an expense but an investment — one that will 
mean dollars and cents to you, one that will mean better health as well 
as independence. It will be the soundest and most profitable invest- 
ment you ever made. 

THIS IS YOUR OPPORTUNITY 

We have furnished you with positive statements concerning our 
school, our course and our ability to help you. We back these state- 
ments on our reputation as men and leaders in the poultry world. 
Furthermore our MONEY BACK GUARANTEE is your absolute 
protection. 

We now await your enrollment. Do it NOW. Every day you 
delay this opportunity will mean time and money wasted. The time 
you spend filling in the enrollment blank will mean the beginning of 
your foundation to success, to larger profits and more income. Let 
us hear from you TODAY. 

HOW TO ENROLL 

When you enroll with The National Poultry Institute you become 
permanently enrolled in our PERSONAL SERVICE department. 
Simply use the enrollment blank which accompanies this book, filling 
in all of the information called for, as this will enable us to give you 
our best service. Of course all our relations will be strictly confi- 
dential. Be sure to write your name and address clearly, so that 
there will be no delay in the mails when your lessons are sent to you. 

Your personal check, a postoffice or express money order, or draft 
should be sent with your application. There are two rates, one for 
cash and the other for instalment payments. The instalment pay- 
ments are arranged for your convenience in case you wish to take 
a little time in paying for the course, but if you can do so vou should 
TAKE ADVANTAGE OF THE SPECIAL CASH PRICE. YOU 
ARE FULLY PROTECTED BY OUR BINDING, MONEY-BACK 
GUARANTEE. 

Use the enrollment blank NOW while it is before you and send 
it today. Your first lessons will follow promptly by return mail. 



48 THE NATIONAL POULTRY INSTITUTE 

Remember, we are at your service. MAKE THE NATIONAL 
POULTRY INSTITUTE YOUR INSTITUTION. This is your op- 
portunity. WE ARE WAITING TO HEAR FROM YOU. ACT 
N W. 




The Baby Chick — One of the Beauties of Nature and the Hub of 
the Great Poultry Industry 

Our aim is not to sell you poultry literature, but to teach 
you sound practical poultry methods by the tried and 
proven system of instruction as given in our courses. These 
lessons are absolutely NEW and ORIGINAL and can only 
be secured from The National Poultry Institute, Inc. 

D. LINCOLN ORR, 

President. 
JOS. WM. KINGHORNE, 

Sec. Treas., Managing Director 



PRESS OF 

NATIONAL PUBLISHING COMPANY 

WASHINGTON, D. C. 



THIS IS WHAT YOU GET 

As a student of The National Poultry Institute this is 
what you get : 

1. The most practical, the most complete and the most systematic 
poultry course obtainable. A course that is rich in its instructive 
value, one that is comprehensive throughout, one that accomplishes 
the most effective results in making you a successful poultry keeper 
and one that was prepared by the best poultry authorities in the 
country. 

2. The benefit of the latest and most up-to-date information on 
all new developments and methods in poultry keeping. This is made 
possible through our supplementary bulletin service. We keep in 
close touch with all forms of experimental poultry work as carried 
on by the State agricultural colleges, the United States Department 
of Agriculture, as well as by the best poultrymen in the country. 
Through this service our course is kept constantly up to date and 
you are kept constantly informed on all poultry developments. 

3. You get the benefit of our special department which is devoted 
to sustaining the students interest and knowledge of the subject. 
Every lesson, every letter to students, the entire policy of the 
N. P. I. is carefully directed to this end. This is not only a matter 
of pride with us, but a profitable business policy. We know through 
long experience that well trained, satisfied, successful students are 
our most profitable business assets. 

4 Our special service department considers your individual prob- 
lems and needs. Your enrollment in the N. P. I. gives you the privi- 
lege of writing us personally relative to your individual problems 
or for advice or information for as long a period as you desire. Each 
of your letters receive careful and individual attention. This service 
alone is worth as much as the entire cost of our course. 

5. We maintain an employment service department for the bene- 
fit of our students who, after completing our course, desire to obtain 
a position as a poultry manager or instructor. We are constantly 
receiving inquiries from owners of large farms and estates for com- 
petent poultrymen. Through this department we endeavor to locate 
you in a good paying position should you desire such employment. 

6. Finally on completing our course we present you with a beau- 
tiful diploma. This is your certificate showing that you have suc- 
cessfully completed a most practical course of poultry instruction 
under recognized poultry authorities. 

THE NATIONAL POULTRY INSTITUTE, Inc., 
Washington, D. C. 



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